1. In a blender blend all ingredients except oil until smooth. 2. With the motor running add oil in a stream and blend dressing until emulsified. 3. Transfer vinaigrette to a jar with a tight fitting lid. Notes: Will keep for up to 1 week in the fridge. Makes about 2 cups Recipe by: Gourmet Magazine - December 1994 Posted to recipelu-digest Volume 01 Number 320 by RecipeLu
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 1|
|Calories from Fat: 1475 (94%)|
|Amt Per Serving||% DV|
|Total Fat 163.9g||219 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 103.5g|
|Polyunsanturated Fat 46.1g|
|Cholesterol 0mg||0 %|
|Sodium 800.4mg||28 %|
|Potassium 413.6mg||11 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 26.4g|
|Protein 3.9g||6 %|
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Calories per serving: 1576
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